Description
Do you have leftover mashed potatoes and are wondering how to turn them into something amazing? Crispy mashed potato pancakes with a latke twist are the perfect solution! These cheesy, golden pancakes are crispy on the outside, creamy on the inside, and bursting with flavor. They’re simple to make, customizable, and great for breakfast, dinner, or a quick snack.
Ingredients
Scale
For Frying:
- 4 teaspoons butter
- 4 teaspoons vegetable oil (or neutral olive oil)
- Flour for dredging (about ¼ cup)
Potato Pancake/Latke Mixture:
- 3 cups cooled mashed potatoes (fresh, leftover, or store-bought)
- 1 cup grated cheese (a mix of cheddar and gruyere is recommended)
- ¼ cup finely chopped green onion (1–2 green onions)
- ¼ cup chopped fresh parsley
- ¼ cup 31 g all-purpose flour (adjust based on the moisture of your potatoes)
- ¼ teaspoon garlic powder
- 1 large egg
- Salt and pepper (to taste)
Instructions
- Prepare the Potato Mixture: In a large mixing bowl, combine the mashed potatoes, grated cheese, green onion, parsley, all-purpose flour, garlic powder, and egg. Season with salt and pepper to taste. If the mixture feels too wet, add a bit more flour; if too dry, a splash of milk or another egg can help.
- Form the Pancakes: Scoop about ¼ cup of the potato mixture and form it into a patty. Repeat with the remaining mixture and place the patties on a parchment-lined tray. Lightly dredge each pancake in flour, shaking off any excess.
- Heat the Pan: Heat a large skillet over medium heat. Add 2 teaspoons of butter and 2 teaspoons of oil to the pan and let it heat until shimmering.
- Fry the Pancakes: Add a few pancakes to the pan, ensuring there’s enough space between them. Cook for 3–4 minutes per side, or until they turn golden brown and crispy. Adjust the heat if necessary to prevent burning. Once done, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
- Repeat: Wipe the skillet clean if necessary and add the remaining butter and oil. Repeat the frying process with the rest of the pancakes.
- Serve Hot: Serve immediately with sour cream, applesauce, or your favorite dipping sauce.
Notes
- Moisture Control: Use cooled mashed potatoes and ensure they aren’t too wet. Adjust the flour as needed to create a workable mixture.
- Cheese Choices: Cheddar and gruyere are excellent options, but you can experiment with Parmesan or feta for different flavors.
- Crispy Edges: For extra crispiness, make sure the pan and oil are adequately hot before adding the pancakes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use an oven or skillet to restore the crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: American-inspired